Two main ingredients plus your preferred mix-ins. For equipment, all you need is an electric mixer!
This version was my attempt to replicate Ben & Jerry's Magic Brownies Flavor, which was a limited edition years ago. It was in my husband's top three flavors! It was black raspberry ice cream swirled with sweet cream ice cream and brownie chunks. My version has sweet cream ice cream swirled with homemade red raspberry syrup and brownie chunks mixed in. While it's not quite the same, it still hits the spot!
Makes about 8 cups
Ingredients
2 cups heavy whipping cream
7 oz sweetened condensed milk (half of a 14 oz can)
raspberry syrup
1 1/4 cups brownies, chopped into bite-sized pieces
For the raspberry syrup:
12 oz red raspberries
1/2 cup cold water
1/2 cup granulated sugar
Directions
Place the raspberries, water, and sugar in a small pot. Bring to a boil. Pour the mixture through a fine mesh strainer into a heat safe container (like a 4 cup glass measuring cup), and using a wooden spoon, work the juice out of the pulp and seeds and through the sieve. Discard the solids. Return the liquid to the pot and simmer until reduced to a thin syrup (20 to 25 minutes). Let it cool completely before adding to the ice cream. Makes 1 cup - you won't use all of it in this recipe, but it makes a great topping too! Keeps for 7 days in the refrigerator.
Once the raspberry syrup has cooled, whip the heavy cream until it reaches stiff peaks. Use either a stand mixer or a handheld electric mixer. Don't over-whip or it will turn into butter. It took 3 minutes for me to reach the stiff peak stage using a stand mixer.
Pour the 7 oz of condensed milk into the whipped cream and carefully fold it in to incorporate completely. Transfer half of the mixture into a freezer safe container. Pour 1/4 cup of the raspberry syrup over the cream and swirl it in using a knife. Scatter half of the brownies on top and gently submerge them into the whipped cream. Spoon the other half the cream mixture on top and repeat with the syrup and brownies.
Cover and freeze for at least 8 hours.
Visuals
For the raspberry syrup.
Homemade raspberry syrup.
For the ice cream. Use your favorite brownie recipe - make sure the brownies are cooled.
The heavy cream, whipped to stiff peaks. Condensed milk to be folded in.
Top layer of cream and syrup to be finished with a final scatter of the brownies.
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